East Indian Cooking

https://en.wikipedia.org/ wiki/Indian_cuisine#/med ia/File:Indian_Spices.jpg Joe mon bkk East Indian Cooking Tantalize your taste buds with a taste of East India! Cook along, and then eat(!), with the instructor, Kiran Kashyap. Dishes include both vegetarian and non-vegetarian main courses, as well as appetizers and desserts. There are five sessions in the program, and they are held Sundays (5:00 –7:00 pm) in the kitchen of the Regina Christian School (Albert Street and 23rd Ave). There is a Fall session starting in September and a Winter session starting in January. Recipes for typical dishes are shown in the following pages. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 JEERA RICE • 1 cup rice • 2 cups boiling water • ½ tsp salt • 1 tbs butter •1/2 tsp Jeera (= Hindi for cumin seeds) Wash rice. Heat oil on high heat, add jeera. Let fry10 seconds. Add rice and water. Bring to rolling boil. Reduce heat to low. Cook covered till done. Approx 20 minutes. Fluff with fork and add butter and mix. CLASSIC LENTIL • 1 cup yellow lentil – yellow Moong washed and split • 5 cups water • 3 tbs ginger paste • ¼ tsp turmeric ground Cook on medium heat till soft. TARKA • 2 tbs oil • ½ cup fine chopped onions • 1 tsp cumin seed • 1 tsp grounds cumin • 1 tsp ground coriander • ½ cup fine chopped tomatoes • 1 tbs butter Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 Heat over high heat oil; add onions, cook to golden; add cumin seed and fry 30 seconds, add other dry spices cook 30 seconds; add tomatoes. Fry 2 minutes. Add dal (cooked lentils). Garnish with fresh chipped cilantro and butter. MATAR PANEER (Peas & Fresh Cheese Curry) • 3 cups paneer (unaged curd cheese), cut to 1" pieces • 3 cups frozen peas • 6 tbs ghee • 1 large onion, ground • ½ cup water • 2 tbs fresh ginger paste • 1 tsp whole cumin • 1 tsp cumin powder • 1 tsp coriander powder • 1 ½ cup pureed tomatoes • Granish with ½ cup chopped cilantro Heat the pan with ghee. Stir fry onion for 5 minutes, till cooked but not brown. Add water and bring to boil. Add ginger fry 60 sec, add dry ingredients and stir fry 2 minutes. Add peas and salt to taste. Simmer for 3 minutes, till peas are cooked. Add paneer and stir simmer for 5 min. Garnish with cilantro and serve. MANGO SHRIMP • ⅓ cup oil • 2 cups finely chopped red onion • ¼ cup ghee (clarified butter) • 1 cup pureed tomatoes fresh Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 • 1 tsp yellow mustard seed • 1 tsp cumin seed • 1 tsp kalonji seed (also known as black cumin) • 1 tsp salt • 2 tbs ground coriander • 1 tbs cayenne pepper ground • 1 cup mango pulp • 1 ½ lbs uncooked shrimp large Heat oil in a heavy pan. Add onions and sauté, stirring frequently. Remove and set aside. Heat ¼ cup ghee for 45 seconds till very hot. Add mustard seed and let them crackle 45 seconds, add dry ingredients, stir and heat for 2 minutes. Add tomatoes and stir. Add salt and cook 4 minutes. Add mango juice and bring to boil. Reduce heat to medium and cook for 5 minutes. Rub salt on shrimp and let them sit for 2 minutes. Heat oil, fry shrimp till pink. Don’t overcook. Add to the sauce and onions. Garnish with cilantro. Keema Peas • 2 tbs ghee • 1 tbs cumin seed • 1 tbs ground cumin • 1 tbs coriander • ½ tsp turmeric • ½ tsp red pepper ground (hot) • 1 ½ cups onions chopped fresh • 1 tbs garlic chopped • 1 tbs ginger chopped fine • 2 bay leaves Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 • ½ tsp hot red chili powder • 1 ½ cup tomato chopped • 1.5 lbs ground lean beef • 2 ½ cups frozen peas • Salt to taste Melt ghee in a large skillet with a fitting lid. Fry cumin seed when hot, fry 30 sec. Stir in onion, garlic, ginger, bay leaves continue to stir fry till golden brown. Stir in tomato puree and all other ingredients. Fry 1 min. Add beef cook 5 minutes, stirring all the time. Cook 10 minutes. Add peas and continue simmering 10 min. Serve hot. Potato Cauliflower Curry • 1 head cauliflower, chopped • 1 lb white potatoes • 1 tbs fresh ginger, grated • ½ tbs salt • 1 tsp coriander ground • ½ tbs cumin powder • ¼ tsp chili powder • ½ tsp turmeric powder • ¼ cup canola oil • fresh cilantro, for garnish • ½ tsp amchoor (mango powder) In a heavy bottomed pan, heat canola oil. Add chopped ginger. Add dry spices and cook for 1 minute. Add cauliflower and potatoes. Stir. Cover and cook on a medium low heat for about 20 minutes. Garnish with fresh cilantro and mango powder. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 Dal Makhani • 450 g kidney beans • 1 cup whole urad (= black lentil) • 2 cups chopped tomatoes • 4 tbs ginger • 1 jalapeno • 1 tbs whole cumin • 1 tbs coriander ground • 1 tbs cumin ground • ½ tsp turmeric • Salt to taste • 6 tbs sour cream • Cilantro for garnish Wash the kidney beans and black lentils in 1 to 6 water. Cook in crockpot overnight on low heat. Add ginger jalapeno and tomatoes in the morning keep cooking at low for another 4 hours. ¼ cup of butter heat and fry spices add sour cream mix lentil, serve with cilantro as garnish. Cucumber Raita (Shredded Cucumber in Yogurt) • 2 cups yogurt (natural, unsweetened) • ½ cup cilantro, chopped • ½ tsp cumin, fresh-roasted and powdered • ¼ tsp black pepper, powdered • ¼ tsp salt (to taste) • 1 cup cucumber, grated Mix in a bowl and garnish with cilantro. Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 VEGETABLE BIRYANI • 2 cups basmati rice • 4 cups water • 1 cup dried mixed vegetable • 4-5 tbs butter • 1 tbs garlic chopped • 1 tbs ginger chopped • 6 cardamoms crushed • 1 tsp powdered coriander • ½ tsp seed cumin black • 1 tsp seed cumin (ordinary variety) • 4 bay leaves • 6-8 cloves, whole • 1 jalapeno chopped • Salt to taste • A few strands of saffron soaked in 3 tbs warm milk • 1 tbs clarified butter for garnishing In a sauce pan heat clarified butter (ghee). Add dry vegetables and cook for 1 minute; add spices ginger and garlic fry for 30 seconds , add rice and water cook for 20 minutes over medium heat, or till all water is absorbed. Add saffron mixed in warm milk. Garnish with butter and serve. BUTTER CHICKEN • 3 lbs chicken – boneless, skinless, visible fat removed, washed and cubed 1” • 1 tsp jeera seed (cumin) • 1 tbs Jeera powder • 1 tbs coriander powder • Salt and pepper to taste • 2 tbs garlic, chopped, fresh Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 • 3 tbs fresh ginger, chopped • 4-5 tbs clarified butter • 1 green jalapeno chopped • 2 tbs kasoori methi (fenugreek leaves) dried • ¾ cup tomato, crushed • ¼ cup whipping cream • ½ tsp turmeric • 1 cup water Heat clarified butter in a saucepan, fry ginger, fry garlic for 30 seconds; and add the other spices and fry for 1 minute. Add chicken and cook till done – 8 minutes on medium heat. Add ground tomatoes and cook for 10 minutes. Reduce heat and add cream. Stir. Serve hot with hot pita bread. Chick Peas (Chana Masala) • 2 cans chick peas • ½ cup dried onion flakes • 3 tbs ginger chopped • 1 tbs garlic chopped • ½ tsp turmeric • 1 tsp cumin • 1 tsp coriander • 1 tsp seed cumin • ½ tsp paprika • ¼ tsp chili powder • 1 jalapeno chopped fine • ½ cup chopped cilantro fresh • ¾ c chopped tomato • 3 tbs oil • 3 tbs butter Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 • 1 ½ tsp amchoor (mango powder) • 1 tsp pomegranate powder • 1 tsp chana masala (spice mix) • 1 cup water • Salt to taste Fry dry onions for 30 seconds in oil, till light brown. Add garlic and ginger and fry for 1 minute. Add rest of spices and cook for 1 minute. Add chick peas and crushed tomatoe and cook for 10 minutes. Add mango powder, pomegranate powder simmer for 10 minutes. Garnish with garam masala, fresh cilantro and butter. PAKORA - Deep fried battered vegetables and paneer (Indian Cheese) Ingredients for the batter: • 3 cups besan (chick pea flour) • ½ tsp ajwain seed • ½ tsp red powdered chilies • Salt to taste • Oil for deep frying Mix ingredients and add water to make the batter, consistency of pancake batter. Vegetables for battering: • One lb each of Potatoes, cauliflower, paneer, egg plant and onions – wash and cut to bite size pieces Dip cut up veggies and deep fry in very hot oil, serve hot with cilantro dip (below). Gourmet Indian Cooking Host: Kiran Kashyap [email protected]; Phone: 779-1231 CILANTRO DIP • 2 cups fresh cilantro • 1 cup fresh mint • ½ cup chopped white onion • ⅓ cup water • 1 tbs fresh lime juice • 2 jalapeno chilies • 1 tsp sugar • Salt to taste Mix and grind in a grinder. Ready to serve. .

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